Ommegang Abbey Clone

A deliciously complex dark Belgian ale, Ommegang Abbey bursts with dark fruit and malt aromas, gingerbread spice, a pineapple fruitiness, and a subtle but powerful alcohol warmth. Culturing the house yeast strain will give you the most authentic results, especially at the temperature specified, but a pure culture strain also works well. The caramel red malt, Special B, Belgian chocolate, and dark candi sugar all conspire to produce the deep reddish tint and velvety beige head of this luxurious ale. It takes several weeks of conditioning to attain the proper level of carbonation and dryness in the beer, so be patient—it is well worth it. This recipe was originally featured in the July/August 2008 Zymurgywritten by Amahl Turczyn.

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